Vegan Russian Buckwheat with Mushrooms (Grechka)

Ingredients

• 1 cup Buckwheat groats
• 2 cups Water
• about 225 g Mushrooms, sliced
• 1 medium Onion, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm dry skillet over medium heat (176.7°C / 175°C). Add the 1 cup of buckwheat groats to the dry skillet. Toast the buckwheat groats for 5-7 minutes, stirring often, until they smell nutty and fragrant.
2. 2While the buckwheat toasts, heat the 2 tablespoons of olive oil in a medium saucepan (at least 2-quart capacity) over medium heat (177°C / 175°C). Add the 1 medium onion, chopped, and the about 225 g of mushrooms, sliced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and the mushrooms have released their liquid and started to brown.
3. 3Add the toasted 1 cup of buckwheat groats to the saucepan with the onions and mushrooms. Stir everything together to combine.
4. 4Pour the 2 cups of water into the saucepan. Add the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir to mix, then increase the heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, immediately reduce the heat to low (82.22°C / 80°C). Cover the saucepan tightly with a lid and let it simmer for 20 minutes. The buckwheat is done when it is tender and all the water has been absorbed.
6. 6Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the buckwheat to finish steaming and become fluffy. Fluff the buckwheat with a fork. Serve hot, garnished with the 1/4 cup of fresh parsley, chopped.

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